Eggplant appetizer goes well with both meat and vegetable dishes. This hastily dish will captivate all guests.
It is necessary
- - 3-4 eggplants;
- - half an onion;
- - 1 clove of garlic;
- - 4 tomatoes;
- - 1 bell pepper;
- - 80 g feta cheese;
- - 100 g of hard cheese;
- - salt, pepper to taste.
Instructions
Step 1
Rinse the eggplants well and cut into small circles (4 cm thick). Then sprinkle with salt a little so that all the bitterness comes out of them and leave in a cup for 20 minutes. As soon as droplets form on the surface of the vegetables - this is bitterness, gently wash it off with water. Place the eggplant on a paper towel to dry.
Step 2
Rinse the tomatoes, remove the skin, peel the pepper from the seeds. Cut vegetables into small pieces. Garlic cloves need to be peeled and chopped, squeezed through a press or rubbed on a fine grater.
Step 3
Place the prepared dried eggplants on a baking sheet greased with vegetable oil. Bake them for 20 minutes at 200 C. Remove the eggplants from the oven, cool and cut a small depression in the middle.
Step 4
Then finely chop the onions and fry in a skillet until golden brown with garlic, add pepper and tomatoes. Simmer the filling over low heat for about 20 minutes. You do not need to add water, vegetables will be stewed in their own juice.
Step 5
Put diced feta and hard grated cheese into the cooled filling, sprinkle with finely chopped herbs, salt and pepper to taste. Put the filling in the eggplant hole and bake for another 15-20 minutes. Serve the finished snack warm.
